Omelette Salad - General Cooking Principles
Salads with scrambled eggs entered the culinary fashion with us relatively recently. Omelet as an independent dish has been spread in our country for several decades, but the first people to do it were salads from France. This is not surprising - lovers of red wine and light frog legs soups prefer light and nutritious dishes rich in protein. French women do not know diets, but slim to old age - and all thanks to proper nutrition. Why not learn from them a few recipes for a slim waist? At the heart of the salad with omelette is a properly toasted mixture of eggs and milk. Serve salads with scrambled eggs should be immediately after preparation, otherwise from the long interaction with the dressing, it softens and loses the desired consistency.
Omelette Salad - Preparing Food and Dishes
To prepare the dish, you first need a deep bowl, where you mix the ingredients for an omelet. In addition, prepare three or four bowls for the other components of the salad. Serve the salad with omelet preferably on flat plates.
To make an omelet, you will need 3-4 eggs and 100 ml of milk. Here is the attention! If you wish to cook an omelet more light and airy, then you do not need to add flour. Two or three tablespoons of flour in the recipe will make an omelette more elastic, like a thick air pancake, while an omelette without flour looks like airy egg mousse.
How to cook an omelet? It also has its own subtleties. An omelet may not work if you just mix all the ingredients. The correct omelet is done this way - separate the whites from the yolks and beat the whites at high power for at least 5 minutes, until they turn into a thick lush foam. Before beating, put the whites in the fridge for 5-7 minutes, so they will beat faster and more magnificently. After that, add milk, yolks and salt to the protein mass, as well as flour, if you make an omelette with flour. Beat for another minute, then pour the mixture onto a hot frying pan, smeared with small. Another secret omelette - do not pour a lot of oil into the pan, half a tablespoon, which must be distributed with a special silicone brush, is enough. So you and reduce oil consumption, and scrambled eggs do not get fat. Scrambled eggs roast for three minutes and do not roll over. To use an omelet in a salad, it must first be cooled, and then cut into cubes.
Salads with scrambled eggs are served on flat large plates or small portions. Season salad dressing only before serving.
Recipes for salad with scrambled eggs:
Recipe 1: Salad with scrambled eggs
A hearty and light salad with scrambled eggs, Chinese cabbage and grated cheese is suitable for breakfast, lunch and dinner. The omelet is a protein necessary for the growth of hair, nails, clean skin, metabolic processes between the cells of the body. Cabbage - “slow” carbohydrate, which will give a feeling of satiety. White cabbage can also be used in this salad, but Chinese cabbage is more tender and light.
Ingredients Required:
- 3 eggs
- 100 ml of milk
- 1/2 tablespoon of sunflower oil for frying
- Peking cabbage 200 grams
- Parsley
- Cheese of any solid grade 150 grams
- For the dressing: sour cream 200 grams, 2 garlic cloves, salt
Preparation Method:
Fry the omelette, cool and cut into large cubes.
Chop cabbage finely and finely, chop the greens.
Cheese grate on a fine grater.
Combine sour cream, garlic and salt for dressing. Garlic must be passed through the garlic press.
Combine the salad with the omelet with dressing just before serving.
Recipe 2: Salad with scrambled eggs and mushrooms
Tasty, hearty and light dish - salad with scrambled eggs, mushrooms and greens. Serve this salad as a starter or main course. Mushrooms can be added to the salad any, the only condition - that they were fresh.
Ingredients Required:
- Egg 4 pieces
- Milk 100 grams
- Sunflower oil 1 tablespoon
- Mushrooms 200 grams
- Onion 1 piece
- Fresh herbs (parsley, dill)
- Processed cheese (“Friendship”) 100 grams (1 piece)
- For the dressing: sour cream 200 grams, garlic 3 teeth, salt
Preparation Method:
Fry the omelette, cool and cut into cubic pieces.
Finely chop the onion and mushrooms. Put the onion on a red-hot frying pan, saute it for 3-4 minutes until golden, add mushrooms and fry for 8-10 minutes. Chill.
Chop the greens.
Cheese grate on a coarse grater.
Pass the garlic through the garlic press and add to the sour cream with salt.
Mix the ingredients - salad with scrambled eggs and mushrooms is ready. Connect it to the dressing before serving.
Recipe 3: Salad with scrambled eggs and ham
If you are thinking about how to make a quick, tasty and healthy salad, pay attention to the salad with omelette and ham. This salad is prepared no more than 10 minutes, but much more delicious than traditional oatmeal or boiled egg with coffee for breakfast.
Ingredients Required:
- Egg 4 pieces
- Milk 100 ml
- Ham 150 grams
- Fresh cucumber 1 piece
- Sour cream
- Parsley fresh
- Salt
Preparation Method:
Make an omelette mixture and pour it over a hot frying pan.
While preparing the scrambled eggs, cut the ham into thin strips.
Cucumber peel, and also cut into thin strips.
Chop the greens.
Omelet cool and divide into portions.
Put ham, cucumber, greens on each piece and pour sour cream on top.
Recipe 4: Salad with scrambled eggs and vegetables
Fresh and tasty salad, which is made from seasonal vegetables. For greater satiety to the salad with scrambled eggs and vegetables, you can add feta cheese.
Serve the salad immediately after cooking, until the omelet is soaked with vegetable juice.
Ingredients Required:
- Egg 3-4 pieces
- Milk 100 ml
- Tomatoes 2 pieces
- Bulgarian pepper 1 piece
- Cucumber 1 piece
- Parsley fresh
- Feta Cheese 100 grams
- For dressing - olive oil 200 grams, flax seed
Preparation Method:
Fry the omelet, cool and cut into square pieces.
Wash the tomatoes and cut them into thin slices.
Pepper seed, and cut into thin strips.
Remove the peel from the cucumber and cut into strips.
Chop the parsley.
Cut the cheese into cubes.
Combine the ingredients and season with olive oil.
Recipe 5: Salad with scrambled eggs and tongue
Simple enough and at the same time delicious salad with scrambled eggs you get if you add to it a cold boiled beef or pork tongue. Gentle light and lean meat, omelet of air and grated cheese - your guests or home will be delighted!
Ingredients Required:
- Beef or pork tongue 400 grams
- Egg 3-4 pieces
- Milk 100 ml
- Cheese of any solid grade 100 grams
- Fresh cucumber 1 piece
- Parsley fresh
- For dressing - sour cream or mayonnaise, soy sauce, sesame
Preparation Method:
Make an omelette mixture and cook until ready for 7-8 minutes. Cool the finished omelet and cut it into cubes.
Boil pork or beef tongue until ready (40-45 minutes) in salted water with bay leaf. Cool and cut into strips.
Rub cheese on a coarse grater or cut into cubes.
Cut the cucumber into strips.
Chop the parsley.
Mix mayonnaise or sour cream with soy sauce and sesame.
Mix the ingredients and serve the salad with scrambled eggs and tongue to the table!
Salad with scrambled eggs - secrets and tips from the best chefs
Salad with scrambled eggs is most harmoniously combined with creamy dressings - sour cream and mayonnaise. Add to them also greens, sesame, flax seed. Instead of salt, use soy sauce. You can add shabby cheese (melted or hard varieties grated on a fine grater), white or black sesame, chopped ham or sausage to the egg-milk mixture - then the omelette in the salad will have a different, more saturated taste and a more presentable appearance.
Fry the omelet in a pan with a teflon coating. So you will be sure that the omelet will not burn and will not stick to the surface. Moreover, in such a pan, omelet is good to fry, even if you do not lubricate the surface of the pan with oil.
Before serving, decorate the salad with omelette. Perfectly crushed nuts, chopped greens.
Instead of the usual flour, you can use cornstarch. Its difference from the usual starch in the content of a small amount of carbohydrates, and with this additive omelet will turn out very tasty, more dense than an omelet without flour.
